I used my standard turkey chili recipe and adjusted the technique somewhat to account for the already cooked turkey. You can certainly substitute ground turkey breast if you don't have any roast turkey on hand. In that case, I would add the ground turkey just after the vegetable have sauteed, allow it to brown and then proceed accordingly.
When making chili, I will often use a packaged spice mixture, such as Wick Fowler's 2 Alarm Chili Kit, pictured above. I don't use the recipe printed on the box, but find the little bags of spices very handy. They're fresh and the amounts included are enough to make more than one batch of chili - because I don't use the entire amount of spices included. I've certainly made chili without this kit - but its nice and easy to have everything at the ready. It really cuts down on the spice-search time. I don't know about you, but my spice cabinet overfloweth! Really, its out of control. I'll post a picture sometime and you'll see what I mean.
If you can't find, or don't want to use, this chili kit - go right ahead and use the spices in the amounts I've listed. The only change being the oregano-cumin mixture ... both spices are combined in this kit - so if you're not using it, just use a teaspoon of each, or to taste. Its all flexible.
Roasted Turkey Chili:
- 2 tbsp. extra-virgin olive oil
- 1 medium to large onion, chopped
- 1 large clove of garlic, minced
- 1 large green bell pepper, seeded and chopped
- dash of crushed red pepper flakes
- 1 cup of low-sodium chicken broth*
- one 8 oz. can of tomato sauce
- one 14.5 oz. can of DelMonte Petite Diced Tomatoes with Zesty Jalapeno
- 2 1/2 tbsp. chili powder
- 1 1/2 tsp. of the oregano-cumin powder
- 1 tsp. of paprika
- 1 tsp. cayenne pepper, or to taste
- 2 tsp. of dried onion flakes
- 1 tsp. of unsweetened cocoa powder
- 3 cups of skin-less, roasted turkey breast, chopped
- one 15.5 oz. can of black beans, rinsed and drained
- Kosher salt and freshly ground black pepper, to taste
- dash or two of Tobasco or other hot sauce, to taste
Add the chili powder, oregano-cumin powder, paprika, cayenne pepper, onion flakes and cocoa powder and stir well to combine. When the mixture begins to thicken slightly, add the cooked turkey and the black beans. Let the mixture come to a boil and reduce heat to low. Cover, and allow the chili to simmer for at least 30 minutes or longer so the flavors will meld, stirring occasionally. At this point, the chili can cook/simmer for as long as you like. You really can't over-cook it. Have some additional chicken broth on hand to add if necessary.
After it has simmered for awhile, taste for seasoning and adjust - adding more of anything you wish as needed. I will often add some extra cayenne, chili powder and hot sauce to amp up the heat. At this point I would also add some Kosher salt and a grinding of fresh black pepper as well. When it tastes delicious, as it most certainly will, its done. Serve and enjoy!
I like to serve the chili over brown rice that I've cooked in non-fat chicken broth topped with any and all of the following ...
Garnishes:
- 1/2 of a small red onion, diced
- shredded extra-sharp cheddar cheese
- non-fat sour cream
- chopped fresh parsley - flat leaf only, please
* Typically, I like to use a mixture of chicken broth and beer ... but we were out of beer on Friday night. If I'd had some I would have used 1/2 cup of chicken broth and 1/2 cup of beer - lager style, not a dark beer. Hopefully you'll have some in your fridge, because the beer is a nice touch and really enhances the chili. As written this will serve 4 to 6. We certainly had plenty left over ... guess what's for dinner tonight?
Bon appetite!
7 comments:
Okay, I love all the types of foods you post on your blog! This past weekend I made the Turkey Hash recipe you posted and it was so good!
Yay! I cooked!
I am definitely going to try your Turkey Chili! I love chili!
Oh, yay, I can't tell you how happy that makes me MCU. So glad you like the hash ... and yay, you cooked! Keep it up! LOL
I know you love chili and I think you'll really like this one. It works just as well with the ground turkey, or even ground beef, so enjoy! :)
xoxoxo
Ooooh, I love love love your idea of using roasted turkey in chili!! Pure brilliance! I look forward to trying your chili soon!
Yum chili - but alas it is still way too hot in florida to even consider cranking up the chili pot. I'll have to set this one aside until November at least.
deb
I just haven't gotten into the chili mood yet this year. It hasn't gotten cold enough for me yet. :-) I've got 4 or 5 versions of chili that I look forward to trying this winter. Adding yours will make it 6 versions.
I know all about the not so terrific pictures thing. I tried a few new settings on my camera for two different recipes and the photos are rotten! I'm afraid to even post them.
Your cruet set is lovely BTW. ;-)
Astra - this is the first time I've ever used the roasted turkey and I will definitely do so again. It was magnificent ... and really spicy!
Deb - to be honest it was too hot here for the chili as well ... but I needed to get that monster out of my fridge! Here's hoping the fall weather will arrive soonest ... though I know its a longer wait for you.
Michele - ugh, the pictures, its so catch as catch can. The good news is that I'm signing up for a food photography course ... though its not scheduled until March. Till then it may be a rocky ride! LOL
Turkey chilli looks awesome and I am feeling hungry again, I cant resist anymore. Lovely dish.
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